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Chicken, Sweet Corn and Egg Soup

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I was sick this week, so I decided I’d try a chicken soup in the Thermomix.  Chicken and sweet corn soup is one of those great comfort dishes and I’ve gone slightly Asian-style with the addition of the egg, spring onions and coriander.

Canned creamed corn often has added sugar and salt, so I decided to make my own by cooking up some blitzed corn.  Also, keeping up the Thermomix theme of doing everything in one go, I’ve steamed the chicken while cooking the soup. However, instead of using the Thermomix to shred the chicken, I’ve gone with using my hands as I prefer the larger chunks of meat.

Chicken, Sweet Corn and Egg Soup

A classic chicken and sweet corn soup with an Asian twist. Made in the Thermomix, the egg is drizzled into the bowl to make silky ribbons.
Course Soup
Servings 2 litres


  • 1 onion peeled and quartered
  • 1 clove garlic peeled
  • 20 g olive oil
  • 850 g canned sweet corn (no added sugar or salt) drained
  • 500 g chicken stock
  • 30 g Thermomix vegetable stock concentrate
  • 300 g water
  • 400 g chicken breast cut into 2.5cm strips
  • 200 g reduced fat milk
  • 2 eggs beaten
  • Salt and white pepper to season
  • Garnish
  • 2 stalks spring onion thinly sliced
  • Handful fresh coriander leaves


  • Put onion and garlic into the Thermomix bowl and chop with the measuring cup (MC) on for 5 seconds | Speed 5
  • Scrape down the sides of the bowl, add oil and sauté with the MC off for 4 minutes | Varoma | Speed 1
  • Add 1 can of corn and chop with the MC on for 5 seconds | Speed 5
  • Add stock, stock concentrate and water and close the lid
  • Put chicken in the Varoma tray, assemble on top of the Thermomix and cook for 20 minutes | Varoma | Speed 2
  • Remove the Varoma
  • Put the MC on the Thermomix and blend for 20 seconds – going slowly from Speed 1 to Speed 6
  • Add milk and remaining can of corn, put the lid on the Thermomix and cook with the MC off for 3 minutes | 90C | Speed 2
  • Taste, season with salt and pepper and then start cooking with the MC off for a further 2 minutes | 100C | Speed 2. While the Thermomix is on, slowly pour the egg through the hole in the Thermomix lid
  • Carefully use your hands to shred the chicken and add to the soup
  • Garnish with spring onions and coriander
Keyword Chicken, Thermomix

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Tips and Hints

For a healthier soup, try to find canned corn without added sugar and use salt reduced chicken stock.


[Last updated: June 22, 2014]

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